首页|Innovative fermented soya drink with the microalgae Chlorella vulgaris and the probiotic strain Levilactobacillus brevis LOCK 0944
Innovative fermented soya drink with the microalgae Chlorella vulgaris and the probiotic strain Levilactobacillus brevis LOCK 0944
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
The aim of this study is to produce a lactose-free product with Chlorella vulgaris, providing a large amount of lactic acid bacteria (LAB). The survival rate of Levilactobacillus brevis LOCK 0944 in soya drink with Chlorella vulgaris during 30 days of storage at 4 degrees C was higher than in soya drinks without algae. Moreover, Chlorella vulgaris caused an increase in L-lactic acid production by LAB in the soya drinks. From the high concentration of bacterial cells (8.49 log CFU/mL) in the fermented soya drink with algae after 30 days of storage at 4 degrees C, we can conclude that this microalga is a promising substrate for the production of fermented beverages. Furthermore, the soya drink with the Chlorella vulgaris and xylitol, due to the number of bacteria, also meets the criteria for a fermented probiotic product. The bacteria introduced into the gastrointestinal tract simulator together with a soya drink after the storage period exhibited a considerably higher survival rate, thus this indicating that the matrix provided protective conditions for them. The combination of Chlorella vulgaris and LAB in a soya drink provides the opportunity to create a functional plant-based product and opens new horizons for the food industry.
NSTL
Elsevier
